Bananas are a popular low-calorie snack, but their short shelf life often means they turn brown before being eaten. Typically lasting only two to six days at room temperature, bananas ripen faster in warmer conditions and can quickly become wasted food.
However, a simple kitchen hack using tin foil can extend their freshness significantly. Wrapping tin foil around the banana stem helps trap ethylene gas, a natural plant hormone that accelerates ripening.
How the trick works
Food Republic explains: "Compared to other fruits and veggies, bananas are one of the biggest producers of ethylene gas, a natural chemical compound that promotes ripening."
The method works because ethylene gas is primarily released from banana stems, so trapping it slows down the browning process. Clingfilm works just as well as tin foil, with both costing less than £2 at major supermarkets.
Additional storage tips
Experts also recommend storing wrapped bananas away from other fruits and using a banana hook to prevent bruising and further spoilage.
